Honey Baklava

• Preheat oven to 325 degrees Fahrenheit. • Thaw the phyllo dough according to manufacturer’s instructions. It is best to defrost them in the refrigerator overnight.

• To make the filling, coarsely chop the nuts in a food processor or blender. Transfer to a bowl and add the cinnamon powder. Mix well with a spoon or whisk. • Melt the butter in a small bowl and keep alongside the filling.

• Take a large baking sheet (I took the 15”x10” pan), unroll the phyllo dough layers and spread the stack out on the pan.

Take a 13”x9” baking pan, place this over the phyllo dough and cut the whole stack with a sharp knife or scissors to fit the pan. Discard the unusable portions.

Cover the top layer with a moist (not too wet or the top layer will stick to it) towel or paper towel.

• Place all the filling, sheets and melted butter alongside the 13x9 inch baking pan so as to make the process easier.

Let us start layering the baklava:

• Brush the bottom of the 13”x9” pan with melted butter. Remove the moist towel, gently separate one layer of phyllo dough from the top (take care to be gentle or they will tear easily) and gently place it at the bottom of the baking pan.

(Meanwhile, cover the rest of the phyllo sheets with the moist cloth again). Lightly brush the phyllo layer in the pan with butter . Repeat this process for 7 more layers for a total of 8 layers.

• Spread a thin layer of the nut mixture (about 1/3rd) over these 8 sheets. • Gently place one more layer of phyllo over the nuts and butter generously. • Repeat with 4 more layers of phyllo sheet, buttering generously over each layer.

• Sprinkle some more of the nuts, leaving the last 3rd for the final layer. • Layer 5 more sheets of phyllo.

• Sprinkle the final portion of the nut mixture evenly (set aside a couple of spoons to garnish, if you wish) and then layer 8 more sheets of phyllo; again buttering generously between each layer.

• Once you have layered all the sheets and nuts, butter the top most layer with melted butter.

• With a sharp knife, cut the stacked baklava gently to make squares or diamond shapes. Cut through and if needed, with light fingers, hold the layers while cutting.

• Bake in the preheated oven for 45 minutes to an hour till golden brown on top.

Meanwhile, make the honey syrup:

• In a small saucepan, mix the sugar, honey and water and bring to a boil. Add the lemon juice, stir and simmer on low to medium for about 3 to 4 minutes more. Set aside to cool while the baklava is baking.

• Once the baklava comes out golden brown from the oven, immediately pour the cooled syrup over the hot baklava (you will hear the sizzle!!) so as to cover it evenly. Let the baklava soak and cool at least 4 hours or even overnight.

• Serve garnished (optional) with additional nuts.